How to Make Korean Sprout Kimchi How to Use Sprouts to Make Korean Kimchi
Korea radish sprouts Kimchi is fresh-packed and easy to make Korean Kimchi, very refreshing and nearly effortless; it can be refrigerated for about three days after preparation, making it convenient.
Method One of Korean Radish Sprout Kimchi
Ingredients:mung beans sprouts 200g, half a teaspoon of salt,sesame oil 1 tablespoon,red pepper powder 1 tablespoon,red bell pepper half a piece,green bell pepper half a piece, white sesame seeds appropriate amount, green onion 1 stem, garlic paste 1 tablespoon.
Preparation:
mung bean sprouts washed, red and green bell peppers cut into circles, green onions chopped.
Step-by-step process:
1. mung bean sprouts washed, then blanched in boiling water until soft; after being removed from the pot, drain thoroughly.
2. Place the blanched mung bean sprouts and the prepared red and green bell pepper circles, chopped green onions, and garlic paste into a mixing bowl; add salt, sesame oil, red pepper powder, and white sesame seeds, then mix well.
3. Cover with plastic wrap and refrigerate for about 1 day until fully flavored before consuming.
Method Two of Korean Radish Sprout Kimchi
Ingredients:mung beans sprouts 2 pounds, garlic paste 3 tablespoons, fresh red chili peppers 4 pieces,Chinese leek 1 bunch, green onions 3 stems.
Marinade: salt 2 tablespoons, sesame oil 2 tablespoons,sugar 1 tablespoon, perilla oil 1/3 tablespoon.
Step-by-step process:
1. Wash and thoroughly drain the mung bean sprouts; mix with marinade for 12 hours, then wash off the brine and drain well before using.
2. Cut the fresh red chili peppers into circles, chop the Chinese leek and green onions, and mix all together with the drained mung bean sprouts.
3. Add sesame oil, sugar, perilla oil, and stir until evenly mixed; cover with plastic wrap and refrigerate for about 1 day to allow full flavoring of the mung bean sprouts before consumption.
Method Three of Korean Radish Sprout Kimchi
mung bean sprouts 200 grams (use either yellow or green), garlic 1 clove, Korean chili paste 1 tablespoon, sesame oil 1 tablespoon, a little salt, Korean pickled vegetables 100 grams, white sesame seeds appropriate amount.
Step-by-step process:
1. Wash the mung bean sprouts and blanch in boiling water for 2 minutes; turn off the heat and let sit covered for 3 minutes; after that, quickly drain and cool before mixing with sliced garlic cloves, sesame oil, Korean chili paste, and a little salt.
2. After cooling completely, add Korean pickled vegetables and white sesame seeds, then mix well.
3. Cover with plastic wrap and refrigerate for about 1 day to allow full flavoring of the mung bean sprouts before consumption.
Additional remarks:
The method for making Korean radish sprout kimchi is similar to Chinese cold dishes, but it involves a one-day marination process. Once prepared, Korean radish sprout kimchi can be refrigerated and stored for about three days. It pairs well with roasted pork belly or used in Korean pork belly sandwiches.
Korean radish sprout kimchi is also delicious as a cold dish, or you can add it to water and cook, then combine with tofu and hot pot seasonings to make a tofu kimchi stew. The preparation methods are varied and up to your preference.Note: tofu and hot pot
